University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Bubalo, P. (2011). Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:096150
Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150
Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150
Bubalo, P. (2011). 'Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:096150
Bubalo P. Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150
P. Bubalo, "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150